Here we are once again at the summer solstice. With few exceptions, interest in cooking is seriously on the wane. Sure, let’s eat dinner, but let’s not turn on any of the burners, and let’s not heat up the oven.
Mary Anne has the right idea – a cold pie – but she can’t find the recipe. It’s called Double Lemon Pie, and it came from an old issue of Better Homes and Gardens. She says it has two kinds of lemon filling. Can you help her find the recipe?
One of our readers shared a favored recipe for congealed salad – nowhere near as weird as it sounds. And if you’re a Southerner, you know what she’s talking about. The recipe for Coke Salad that comes from her mother-in-
law is so popular every Thanksgiving that the bowl often gets licked clean. “Folks from Denver are always leery at the sight of it and then amazed at how good it is,” she says.
If you have other dishes that help cool 90-degree days, the time to share is now.
Bon appetit.
Coke Salad
This can be made at least 24 hours in advance so it firms up and will be easier to cut. There are many versions of this recipe in various Junior League cookbooks. Serves 8-10.
Ingredients
- 1 13-ounce can pitted bing cherries
- 1 large can crushed pineapple
- 2 small packages of cherry or black cherry Jell-O
- 2 10-ounce bottles Coca-Cola
- 1 8-ounce package cream cheese, cut into small cubes
- 1 cup chopped pecans
Directions
Save juices from cherries and pineapple and add to the juices enough water to make 1 1/2 cups.
Heat liquid and dissolve Jell-O in it. Add Coca-Cola. Using a wooden spoon, stir in cream cheese, nuts and pineapple. Pour into a glass bowl or casserole and chill until firm.
Nectarine-Cantaloupe Soup
Seasonal favorites help bring summer tastes to the table, and Watkins – perhaps best known for its vanilla extract – has harnessed fresh fruit flavors that highlight the best of the season in a dish that takes less than 30 minutes to prepare. Serves 8.
Ingredients
- 6 nectarines, washed, unpeeled, pitted and sliced
- 1/4 cup water
- 1/4 cup lemon juice
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Dash nutmeg
- 1 cup freshly squeezed orange juice, plus an additional cup
- 3 cups peeled, seeded, diced cantaloupe
- 1/4 cup fresh blueberries
- Mint sprigs
Directions
In saucepan, combine nectarines, water, lemon juice, honey, vanilla, cinnamon and nutmeg.
Heat to boiling. reduce heat and simmer 10 minutes. Remove from heat and cool slightly. Purée in blender or food processor. Transfer to a large bowl.
Add orange juice and cantaloupe to blender and process; add to bowl with nectarine mixture and stir to combine. Cover and chill thoroughly. Serve soup in chilled bowls; garnish with blueberries and mint. (If soup becomes too thick while chilling, add more orange juice.)
Fruit Salad with Creamy Lemon Dressing
Served with chilled cantaloupe soup, this makes a refreshing brunch menu item. Recipe courtesy of Watkins. Serves 6.
Ingredients
- 3 oranges, peeled and sectioned
- 2 bananas, sliced
- 1 medium apple, chopped
- 1 8 1/2-ounce can pineapple tidbits, drained
- 1/2 cup sour cream
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 1/8 teaspoon nutmeg
- Dash of cinnamon
- Toasted almonds, for garnish
Directions
Combine all ingredients except almonds in medium mixing bowl; toss lightly. Chill at least 30 minutes before serving. Garnish with almonds.
Staff writer Ellen Sweets can be reached at 303-820-1284 or esweets@denverpost.com.
